When you make vegetable balls or burgers you can use the vegetables you prefer, the important thing is the consistency of the dough: it must be hard, not too soft and not dry, otherwise in cooking, in the first case they will melt on the baking sheet joining each other, in the second case, they will break like flour...

Vegetables such as tomatoes or zucchini release a lot of water, chickpeas and beans are dry instead, then adjust the amount of breadcrumbs (or flour or potato starch) accordingly.

In today's balls, potatoes help to keep the dough together (due to their starch), but if you overdo the amount, they will be a little chewy.

But come to us!

Chop in a food processor peas, potatoes and spinach (do not make a mash with the mixture, let the vegetables are still visible), add spices, salt, pepper and bread crumbs until you get the right consistency.

Create balls with wet hands, flour them in the breading (which you could do with a mixture of cornmeal and breadcrumbs, or with sesame or other seeds), and then arrange them on a sheet of waxed paper on a baking sheet and bake for 30 minutes at 190-200 degrees until the surface is golden.

Meanwhile, wash and finely chopped all the vegetables (not necessarily the ones I used!).

Season to taste with olive oil, salt and lemon juice (or vinegar or Umeboshi acidulate, in this case don't use salt or very little).